4.7.10

Meatloaf for the Heart


When I think of meatloaf, a picture of 1950's home cooking pops into my head. It represents a traditional family dinner that people don't often think of as healthy or enticing. Just 'boring old dried out meatloaf'. I am someone who also cringes at most ground meats, if you're going to be eating meat or poultry, I think it should be good cuts from great sources (my favourite butcher: Sanagan's Meat Locker in Kensington Market). However, that is not always the most cost effective choice. And so, here is an alternative and inexpensive version of an old classic that will knock any other meatloaf's socks off!

What you will need:

1lb extra lean or lean ground turkey meat
1c Panko bread crumbs
3 cloves garlic (finely chopped or pressed)
1/2 cooking oinion (roughly chopped)
3 heaping tbsps hot sauce
1 tbsp soy sauce
1 tbsp herbs de provence spice (any dried spice would work)
2 large eggs
1c freshly ground flax seeds
1/3 c cooled stock (see Gazpacho post for a quick veggie stock)
1c diced tomatoes (fresh or canned)
1 tbsp coconut oil

Some notes on the ingredients:

I chose lean turkey because it is far less fatty than ground beef. Some of the other ingredients were added to help the turkey stay moist, such as the stock and tomatoes.

Panko bread crumbs were an obvious choice, once I had a read through the ingredient lists of other types/ brands of bread crumbs. Panko bread crumbs were the only option that just contained bread with a few non-threatening other ingredients like salt (the salt content overall was also less than the alternatives).

If you are using products like bread crumbs or canned tomatoes, it would also be my recommendation that no additional salt is needed.

And lastly, I added freshly ground flax seeds to increase the dietary fiber and the overall nutritional value of the dish.

To Prepare:

Combine all ingredients in a large bowl and mix thoroughly.

Use the tbsp of coconut oil to line the pan you are baking the meatloaf in.

Bake for approximately 1 hour at 400°F in a loaf pan. Let cool 10-15 minutes and enjoy!

A quick and easy lunch trick:

Bake the meatloaf in a muffin tin for a quick and easy salad topper or lunch side.

A complimentary salad:

Roast some asparagus in the oven with a touch of salt and a sprinkle of oil (coconut or olive) for about 10 min at 350°C. Let cool and place on top of a bed of spinach and/ or arugula and squeeze the juice from a lemon over as a dressing (the asparagus will be oily, so no need to add more). Arugula's peppery flavour goes amazingly with this meat loaf.

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